Main Courses

Salmon Soft Shell Tacos with Pico de Gallo (Salsa Fresca)

Salmon Soft Shell Tacos with Pico de Gallo (Salsa Fresca)

During high school, I spent a year as an exchange student in Arizona, USA and I discovered (and fell in love with) Tex-Mex!  The word ‘Tex-Mex’ describes a cuisine that is a fusion of Mexican and American, ‘Texan’ foods.  Some ingredients are common in Mexican […]

Sformato di Asparagi  –  Asparagus Flan

Sformato di Asparagi – Asparagus Flan

  Spring in Italy means it’s time to take advantage of wonderful new seasonal vegetables and the markets just happen to be overflowing with beautiful bunches of Asparagus at the moment!  I love to eat Asparagus with a crunchy bite to it, so if the Asparagus spears are […]

Trippa alla Romana – Roman Style Tripe

Trippa alla Romana – Roman Style Tripe

There were many years where I wouldn’t eat Tripe, and I understand that Tripe isn’t loved by everyone.  My mother never cooked it and if my father ever wanted Tripe, he would satisfy these cravings by visiting his mother.  My Calabrian Nonna knew how to […]

Coda alla Vaccinara – Roman Oxtail Stew

Coda alla Vaccinara – Roman Oxtail Stew

While you may have had Oxtail Stew before, if you haven’t tried this classic Roman recipe you really are missing out.  I love slow cooked meats and this is one recipe that is well worth the wait.  You will either buy beef or veal ‘tails’, and the butcher will cut […]

Sarde a Beccafico

Sarde a Beccafico

Although this recipe is traditionally made with sardines, I used fresh anchovies.  I visited my fish monger and he didn’t have sardines, but he had a beautiful tray of anchovies already cleaned & filetted… so I decided I’d just make the same recipe with a smaller fish.  […]

Bucatini all’Amatriciana

Bucatini all’Amatriciana

According to tradition the name of this pasta dish derives from Amatrice, a small town 160km from Rome.  Shepherds wanted to take simple ingredients with them when they went out to tend their flock, such as cheese, pepper & pasta.  To this they would add guanciale when […]

Saltimbocca

Saltimbocca

Saltimbocca in Italian means ‘jumps in the mouth’, and you’ll understand why once you taste them!  Saltimbocca are made from veal, slices of Prosciutto Crudo and sage.  It is a classic Roman recipe and one you’ll find in most restaurants in Rome.  Few ingredients are […]

Pork Belly with Apple Sauce

Pork Belly with Apple Sauce

During my recent trip home to Australia, I noticed Pork Belly on many restaurant menus.  It is an inexpensive part of pork and because of the fat content, it allows for roasting slowly on a low heat without drying out.  When cooked correctly, you should have […]

Savoury Winter Pies

Savoury Winter Pies

This week I have been a little obsessed with pies! Not the sweet, dessert variety so often baked during the festive season, but the hearty, five food groups (almost) dressed in flaky pastry variety!  Maybe it’s the Australian in me but I love a meat pie, and […]

Thanksgiving Turkey, Stuffing & Gravy

Thanksgiving Turkey, Stuffing & Gravy

Thanksgiving Day is a national holiday celebrated in America, Canada and in some of the Caribbean islands.  The “first Thanksgiving,” however, was not a feast or a holiday, it was a simple gathering. Following the Mayflower’s arrival at Plymouth Rock on December 11, 1620, the Pilgrims lost […]